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Turkey-Mushroom Noodle Leftovers

Seems only fitting that this be the first recipe I post- something I made up based on a quick phone call, to fit the fridge contents.
It needs a name beyond Turkey Mushroom Noodle Leftoversbut that will do for now.

Add egg noodles to their pot, cook as directed on package. I used Yoder’s Egg Noodles which require 20 minutes of cooking time.

Continue to cook mushrooms and onions until mushrooms release their liquid and the pan starts to dry. Add 1 tablespoon balsamic vinegar and scrap the bottom of the pan. Saute one minute more then add ground turkey to pan, breaking it in to chunks as it cooks. Add second teaspoon of thyme, smoked paprika and garlic powder. Keep on medium heat until turkey is mostly browned then reduce to medium-low. If the pan seems dry, add up to 1/4 cup vegetable or chicken broth or water. Keep at medium-low until noodles are ready. There should be a small amount of liquid in the pan.

When noodles are done, drain well then add to pan with turkey-mushroom mixture. Stir to combine then remove from heat. Add 1/4 cup grated cheese and 1/2 cup whipping cream. Stir to melt cheese and allow sauce to thicken.

Serve garnished with fresh chopped parsley. Excellent with steamed green beans or asparagus on the side.

Serves 4

The first night I made this, Chris called from the grocery store and asked “What can you make with ground turkey?” I’m guessing it was on sale. I looked in the pantry and saw the egg noodles at the front. We had mushrooms, large pre-sliced portabellas, and half an onion in the fridge. Truthfully, I started thinking about some old Hamburger Helper memories. And I know that Chris loves this Wild Mushroom Pastadish I make (from Cooking Light magazine).

I really didn’t know what Beef Stroganoff was but thought it was noodles and meat and onions in some kind of creamy sauce. So, I said I’d make that but with turkey. I told him to grab a container of cream then hung up to dash over to the computer and find out what I just promised to make.

Turns out Stroganoff isn’t usually made with ground meat. And its a sour cream based sauce that usually includes some red wine. But I had mushrooms and onions right! Thyme was listed in several recipes, so I used that as my main seasoning. I thought about red wine vinegar but we didn’t have any- just balsamic. We do have red wine- a lot of it- but I didn’t want to open a bottle for just this and it was a “school” night.

I plated the food served with green beans the first time; let Chris start eating and I waited for a reaction. He didn’t say much at first but I heard a few ‘mmms’, then he got up and put more on his plate. Guess that means its good!

Tonight, I made it for the second time and tried to track my ingredient amounts. That being said, its still a best guess on those seasonings. And the post-dinner verdict: Chris actually licked his plate! Until I gave him a piece of french bread and reminded him that he’s 30, not 3.

And he mentioned that if I wanted to make a double batch of this once a week, he could eat it for leftovers and lunch all week. This, from the guy that hates leftovers and won’t eat anything more than 3 days old in the fridge including deli lunchmeats. Speaking from my personal experience, it reheats wonderfully.

Good Food?

Likes the taste

Uses fresh whole ingredients

Price per serving is low, less than $3

Whipping Cream and onions were locally sourced

Yep, good food!

BTW, Hamburger Helper was one of the first things I learned how to “cook”, as a junior high student. That and Betty Crocker Scalloped Potatoes

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2 thoughts on “Turkey-Mushroom Noodle Leftovers”

I would try this with Gimme Lean but the ‘shrooms throw me off. I wonder if bits of roasted egg plant might work?

I like how theauto generated recipes show up at the bottom. How cool is that as there is a barley soup showing. Hmmm-poached egg on top-doesnt that remind you of that egg thingie dad had at Sagano’s the one time? I love barley tho.